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Lamb’s Lettuce with Caramelized Walnuts and Strips of Wild Boar Bacon
The perfect lamb’s lettuce with caramelized walnuts and strips of wild boar bacon recipe with a picture and simple step-by-step instructions.
vinaigrette
- 5 tbsp Sesame oil
- 5 tbsp Olive oil
- 3 tbsp Balsamic vinegar old
- 2 tbsp Balsamic vinegar with lemon
- 1 piece Onion
- 1 tbsp Red fig mustard sauce
- 1 pinch Salt
- 1 pinch Pepper from the grinder
salad
- 600 g Walnuts in their shells
- 30 g Butter
- 2 tbsp Powdered sugar
- 2 tbsp Honey spicy
- 300 g Lamb’S lettuce
- 100 g Wild boar bacon thinly sliced
- 1 shot Olive oil
- 1 tsp Dried pepper berries
vinaigrette
- For the vinaigrette, stir vigorously with a whisk, sesame oil, olive oil, old balsamic vinegar and lemon balsamic vinegar. Then peel the onion and cut it into very small cubes. Add the chopped onion with the red fig mustard and stir in. Season to taste with salt and freshly ground pepper.
salad
- Crack the walnuts and chop them with a chopping knife or knife on a wooden board. Heat the butter, powdered sugar and honey in a pan, stirring constantly so that the mixture dissolves and combines. Add the chopped walnuts and stir constantly. Keep stirring over a moderate heat until the walnuts take on a light brownish color. Remove directly from the pan and separately in a bowl. Warning: the walnuts burn quickly!
- Now wash and clean the lamb’s lettuce and arrange on the plates. Mix a vinaigrette from oil, balsamic vinegar, salt and pepper. Grate the red pepper berries in a mortar. Then drizzle the vinaigrette over it and sprinkle the caramelized walnuts over it. Sprinkle red pepper berries, crushed into small pieces with a mortar, on the edge of the plate as a garnish.
- Fry the wild boar bacon in a pan in hot olive oil, turning several times until the bacon is crispy on both sides. Pour hot on the lamb’s lettuce and serve immediately!
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